Your browser's Javascript functionality is turned off. Please turn it on so that you can experience the full capabilities of this site.

Corn Pudding with Salsa and Tortilla Chips

By All-Clad & Carole Walter

Images

Serves

Makes 6 to 8 servings

Ingredients

4 cups fresh sweet corn (about 7-8 ears)

4 cups whole milk

¼ cup sugar

1 tsp. salt (or to taste)

4 large eggs, well beaten

1 cup heavy cream

1-2 jalapeno peppers, seeded and deveined, finely chopped

1/8 tsp. cayenne pepper, optional

Good quality jarred salsa

Tortilla chips

Procedure

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

Remove corn kernels from the ears cutting 2/3 of the way through to release the
milk. Scrape the cobs to release any remaining milk. You should have about 4
cups. Place the corn in an All-Clad 3 Quart Sauce Pan then add the whole
milk, sugar and salt. Bring to a slow boil and then simmer uncovered for 40 to
45 minutes or until most of the milk is absorbed. Stir occasionally. Remove
from heat.

Combine the cream and eggs, then slowly add to the corn mixture,
stirring constantly and rapidly to combine. Stir in the jalapeno and cayenne
pepper, if using.

Heat the oven to 375°F. Have a tea kettle filled with boiling water ready.
Generously butter an All-Clad 8-inch Square Baker. Pour the corn mixture
into the pan and place the pan inside a larger shallow pan, such as an All-Clad
9 x 13-inch Roasting Pan. Place the baking pans in the oven and carefully fill
the larger pan with boiling water 2/3 of the way up the side of the pan to create
a water bath. This is essential to ensure a creamy texture to the pudding. Bake the
pudding for 30 to 35 minutes or until it is set on top. When finished, remove
the pudding from the water bath and place it on a cooling rack. Just before
serving, spread the top with salsa. Serve warm or at room temperature with
tortilla chips.

Corn Pudding with Salsa and Tortilla Chips

By All-Clad & Carole Walter

Serves

Makes 6 to 8 servings

Ingredients

4 cups fresh sweet corn (about 7-8 ears)

4 cups whole milk

¼ cup sugar

1 tsp. salt (or to taste)

4 large eggs, well beaten

1 cup heavy cream

1-2 jalapeno peppers, seeded and deveined, finely chopped

1/8 tsp. cayenne pepper, optional

Good quality jarred salsa

Tortilla chips

Procedure

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

Remove corn kernels from the ears cutting 2/3 of the way through to release the
milk. Scrape the cobs to release any remaining milk. You should have about 4
cups. Place the corn in an All-Clad 3 Quart Sauce Pan then add the whole
milk, sugar and salt. Bring to a slow boil and then simmer uncovered for 40 to
45 minutes or until most of the milk is absorbed. Stir occasionally. Remove
from heat.

Combine the cream and eggs, then slowly add to the corn mixture,
stirring constantly and rapidly to combine. Stir in the jalapeno and cayenne
pepper, if using.

Heat the oven to 375°F. Have a tea kettle filled with boiling water ready.
Generously butter an All-Clad 8-inch Square Baker. Pour the corn mixture
into the pan and place the pan inside a larger shallow pan, such as an All-Clad
9 x 13-inch Roasting Pan. Place the baking pans in the oven and carefully fill
the larger pan with boiling water 2/3 of the way up the side of the pan to create
a water bath. This is essential to ensure a creamy texture to the pudding. Bake the
pudding for 30 to 35 minutes or until it is set on top. When finished, remove
the pudding from the water bath and place it on a cooling rack. Just before
serving, spread the top with salsa. Serve warm or at room temperature with
tortilla chips.